Fiesta Chicken Taco Cups

“Here's a recipe that makes a nice presentation for a quick Mexican flavored chicken salad. Please note that the first ingredient should read 1 package Soft Taco Dinner, but I couldn't sneak that one through Zaar, lol.”

4

people discussing

Top Review by

Everyone enjoyed these tonight. I also had a little difficulty forming the cups and had to lightly fry the corn tortillas first to make them pliable, but they tasted great in the end. I did not buy a boxed dinner, but rather had all the ingredients fresh in the house and used it with chicken breasts cooked with Recipe #166030 for seasoning along with the peppers, onions, water, oil and added about 1/2 cup white wine to the chicken as it simmered. Ultimately shredded the chicken - all was delicious!! Thanks for a fun recipe - it's a keeper!!

Top Review by

4

people discussing

Everyone enjoyed these tonight. I also had a little difficulty forming the cups and had to lightly fry the corn tortillas first to make them pliable, but they tasted great in the end. I did not buy a boxed dinner, but rather had all the ingredients fresh in the house and used it with chicken breasts cooked with Recipe #166030 for seasoning along with the peppers, onions, water, oil and added about 1/2 cup white wine to the chicken as it simmered. Ultimately shredded the chicken - all was delicious!! Thanks for a fun recipe - it's a keeper!!

Directions

Press or fold tortillas to fit into muffin cups coated with vegetable cooking spray, forming bowls; coat bowls with cooking spray. (It helps to microwave the tortillas a few seconds to make them more pliable).

Bake at 375ºF for 6 to 8 minutes or until golden brown.

Saute chopped bell pepper and onion in hot oil in a large skillet 5 minutes or until tender.